Preparation

Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.

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Reviews

I made this cake a few times to give to friends. I love it! Moist and few ingredients. I also reduced the sugar to 2 cups and add lime zest because the first time I made it I could smell the eggs. So I would recommend adding the zest.

I reduced the sugar to 2-1/2 cups, and it was still sweet but not cloying, and the crust was still crisp. I also substituted coconut oil for one stick of butter, and it was just as buttery good but a tad more healthful. Cooking it at 300 degrees is just as good as the stepped cooking times, by the way. I've done it both ways. I've also made a larger cake using 8 eggs and adjusting all the other ingredients, and it turned out just as well. Making lots of these for Christmas gifts, as everyone clamors for them.

Nobody in our family is a fan of pound cakes. When a friend told me I should try the one with cream cheese I decided to give pound cake one more try. What a surprise! It is dense, moist, light and tasty. I will for sure make it again.

I baked this in two 8x4 pans as suggested below. I baked it about 30 minutes at the 300 degree stage. When I cut into one cooled cake, it still had a narrow/shallow area of uncooked batter at the very top center, but it is so delicious who cares?! Definitely will make it again.

This was wonderful - velvety texture, and a not-to-sweet, buttery flavor. This is an old recipe and the version I was familiar with used three (!!) sticks of butter, so I used three, and perhaps a quarter cup less sugar than called for. I also used a cake flour
substitute (substituting a few Tbsps AP flour with cornstarch - next time I'll just buy cake flour) per the advice of previous reviewers. I made one last week for company and am making another this week for visiting family - it's just a perfect pound cake. Might play around with citrus zest or a bit of glaze next time.

I have been making this cake since I
first saw the recipe in 2003. It
always gets rave reviews from
friends and family. I make a brown
sugar, cinnamon, and pecan strusel
and bake it with the cake. Using
fresh ingredients, and a specialty
vanilla extract will perfect this
cake. I often have to make 3 cakes
during the holidays to appease the
kids and their friends. :)

This cake was merely good - not fantastic as all the reviews claimed (which did help me decide which pound cake I was going to make today).
Comments - a stand mixer is going to make doing this easier than a hand mixer - easier on the cook and also, more control over the speed of the mixing.
I found that instead of making the cake richer, the cream cheese cut into the awesome butteriness I usually associate with poundcake, and its also pretty bland.
I've had great success and prefer, for instance, the Lemon Verbena poundcake that is somewhere here in epicurious land...
Unlikely that I'll make THIS poundcake again. Its more effort than its flavor and texture deserve

Unbelievably good. I've made this several times and never get tired of it. The cold oven is essential. I always set my timer for at least 15 min. before suggested end-time and just keep testing it. It's the best pound cake ever. I've been a baker for 45 years and I must say--this beats any that I've ever made before.

This is one of my
all time favorite
recipes. Although it
does take time and
attention to adjust
the baking
temperatures
throughout, it is
worth the effort. It
is a classic recipe,
combining the
texture contrast of
golden brown crust
and the soft, dense
cake with the simple
light flavor of the
pound cake.

Makes a moist, dense, delicious pound cake.
Reminiscent of the Sara Lee pound cake, but
without the bizarre chemicals. I divided the
batter into 2 8x4 loaves and baked the same
amount of time indicated in the original recipe.
Only changes made were to increase vanilla to
2T (6t) and decrease the sugar by 1/4 cup.
Improves on aging well-wrapped 1 day. Not at
all dry or tasteless. Be sure to weigh your flour
and do not overbake!
I will definitely make this again.

Really good. Like others, I made two
loaf pans instead of the bundt pan.
I followed the receipt exactly and I
must say the result was pretty much
flawless. We ate one of them plain
and I topped on of them with
confectioner's sugar thinned with
lime juice while still warm.
Both were great. Freezes really
well too.

I've made this cake at least 30 times
and it's always been wonderful! I've
substituted half of the vanilla extract
for lemon or almond. This cake has been
mailed to relatives for the holidays
too and today I just made it for the
Pastor at my sons school as a thank you
gift! Love it.

This recipe is almost identical to the one I've been making for years, except that mine went into a cold oven and slowly rose to 275. The graduated increases make a HUGE difference - much more consistent results. Mine also uses 3 sticks of butter (I'm sure 2 would be sufficient, but what the heck...) and calls for cake flour rather than all purpose. For those folks who said this cake is dry or tough, try using cake flour. The texture is soft, yet dense, and smooth. I guess it has something to do with the protein content and gluten.... Anyway, happy baking!

In truth, I thought this cake
wouldn't rise, given the lack of
leavening agents. But I followed the
directions, and the cake turned out
wonderfully (and it did rise!) It
was dense and moist with a tender
crumb and lovely tang from the cream
cheese. Like others, I added my own
personal touch - a marmalade swirl.
Definitely a keeper!